Serves 12-16
Preparation Time 40 minutes, plus setting time

• 300g caramel-coated digestive biscuits
• 100ml hot melted butter

Filling

• 15ml gelatine
• 250ml cream
• 2 x 230g tubs cream cheese
• 115ml (100g) castor sugar
• 100g caramel toffee sweets, chopped, plus extra for decorating
• icing sugar, for dusting

1 Crush the biscuits in a food processor until fine. Add the melted butter and mix well. Press onto the bottom of a 22cm loose-bottomed tin. Cover with plastic wrap and refrigerate until ready to fill.

2 Filling Cover the gelatine with 30ml water. Leave to swell, then heat in the microwave for a few minutes until melted. Set aside to cool.

3 Whip the cream until stiff. Beat the cream cheese and castor sugar together. Mix a little of the cream cheese mixture into the gelatine mixture. Stir well, then add to the remaining cream cheese mixture. Mix well. Fold the cream into the cream cheese mixture then stir in the caramel toffees. Pour into the prepared shell. Refrigerate until set.

4 Top with sliced toffees and dust with icing sugar. Use a warm knife to slice.

Text and image: Ideas magazine